COFFEE-CRUSTED SPIT-ROASTED PORK LOIN ROAST

In Tuscany, they call pork loin roast arista (from the Greek aristo, literally “best”). It’s an aristocratic hunk of meat, to be sure, and it’s about to take your holiday feast over the top. I like to think of it as the pork equivalent of beef prime rib—but with an eminently friendlier price tag.

Holiday Gift Guide for Grillers and Barbecuers

Stressing about what to buy for that grill-obsessed special person for the holidays? Don’t worry: we’ve got you covered. The BarbecueBible.com staff has assembled a dozen recommendations for delighting the griller or barbecuer on your gift list this holiday season. Remember: if they grill better, you eat better. Win–win for all. Read More…

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Holiday Gift Guide for Foodies

Some people are just plain difficult to buy for. But everyone loves to eat. Especially when it’s food that’s thoughtfully sourced, humanely handled, and hand-crafted following time-honored traditions. Extra points if it’s smoked. Read More…

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RECIPE OF THE WEEK: SMOKEHOUSE WINGS

Chicken wings enhanced with smoky flavor, smothered in jalapeño sauce, and topped with cilantro and peanuts. Napkins and cold beer required.

Our Best Thanksgiving Turkey Yet: Butter Under the Skin

The last three years, I have brined my Thanksgiving turkey with bourbon and aromatics and smoke-roasted it on a kettle grill, the lid raised by resting it on a rotisserie ring. (Notice I said smoke-roasted—not smoked. The former is done at a higher temperature to ensure crisp skin.) It’s simply the best turkey I know how to make. But what if there was a different way to cook, a better way? I searched my memory for the turkey I learned to make half a lifetime ago at La Varenne cooking school in Paris. Read More…

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12 Simple Tips for Making This Your Best Thanksgiving Ever

The most popular food holiday of the year is nearly upon us. And that means high anxiety or gustatory bliss. Here in Raichlandia, we practice a 12-step program—12 simple tips to boost your T-Day performance. Read More…

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GRILLED “TURKETTA” FOR THANKSGIVING

Introducing “turketta”, a boned, rolled, stuffed, grilled turkey breast inspired by Italy’s porchetta.

Ham for the Holidays: Smoke a Ham at Home

Are you ready for the holidays? It’s a slippery slope after Halloween. First up, of course, is Thanksgiving. And we’ll be your resource for that as we’ll be posting a couple of options for turkey. (Spoiler alert: One speaks Italian.) But what would be more traditional, more welcome than a house-cured, house-smoked ham to sustain the household through the coming days? Read More…

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The Pinnacle of Pork? Porchetta (or Porketta)

Porchetta (pronounced “por-ketta”) is a spectacular roulade of pork—whole hog traditionally, or shoulder or loin—rich with crisp belly fat, blasted with garlic, herbs, salt, pepper, and citrus zest. Read More…

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3-2-1 Ribs Revisited: Is It Time for New Math?

Most serious practitioners consider barbecue an art, the outcome of which depends on knowledge, skill, and intuition. Which is why I’m skeptical of formulaic approaches like the 3-2-1 method for cooking pork spare ribs. Read More…

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Tempted by Tacos

Even baby boomers have a difficult time remembering when tacos—like pizza—weren’t a ubiquitous part of the culinary landscape. (Glen Bell opened the first Taco Bell restaurant in 1962 and went public with his franchise in 1970.) Now, Americans eat more than 4.5 billion tacos a year. Tacos rank among our most beloved fast foods, good for breakfast, lunch, dinner, or a late-night snack after the bars close. Read More…

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RECIPE OF THE WEEK: BRISKET ON THE BONE

Each meaty bone tips the scale at 2 to 2½ pounds. Seasonings? Keep them simple: salt, pepper, and hot red pepper flakes. Focus on the meat and smoke.

Celebrate Pulled Pork Day

Who says our Congress does nothing? Both sides of the aisle came together to proclaim National Pulled Pork Day. It debuts on October 12, 2016. Forgive my cynicism. I couldn’t be more supportive of pulled pork. It is one of the glories of true barbecue, a miracle of meat, smoke, and fire. Oh, and one other thing: patience. Read More…

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The Ultimate Tailgating Food: Wings

Chicken wings rank among the most delectable bites on Planet Barbecue—popular in almost all grilling cultures, from Asia to Africa. And it’s no wonder. They’re the perfect finger food (which is what you want for tailgating), ideally combining crackling crisp skin with a few bites of tender, flavorful meat on the bone. Read More…

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ARUGULA TOMATO MOZZARELLA GRILLED PIZZA

You know Raichlen’s philosophy: if something tastes great baked, roasted, or fried, it probably tastes even better grilled. Case in point: pizza. To help get you started, we’ve compiled some of our favorite grilled pizza recipes and tools to enhance your experience—try them now to take full advantage of autumn grilling.

Barbecue University™ 2017: Smoke and Fire

It’s official! Reservations are now being accepted for Barbecue University™ 2017, what Forbes writer Larry Olmsted called “one of the best food lover’s events in the nation.” Two back-to-back sessions will take place at the luxurious Forbes Five-Star Broadmoor resort in Colorado Springs, Colorado: June 9–12 and June 12–15. Read More…

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The New Cuts of Steak: Big Flavor, Merciful Price, Part 2

For more than two decades, the slogan of the beef industry was, “Beef. It’s what’s for dinner.” Except that in some American households, it wasn’t. Read More…

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SESAME-GRILLED BEEF SHORT RIBS

These Korean-style beef short ribs, called kalbi, are direct grilled and cut into bite-size pieces.